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Saltfish and callaloo

Saltfish and callaloo

Delicious Jamaican saltfish and callaloo
Course Breakfast
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 206kcal
Author Charla


  • 2 cups of flaked saltfish see post for recipe
  • 4 cups of fresh callaloo chopped and tightly packed or 1 can of callaloo
  • 1 large tomato chopped
  • 1 small onion chopped
  • 3 small scallion chopped
  • 3 garlic cloves chopped finely
  • 5 sprigs of thyme
  • ½ teaspoon of black pepper
  • ¼ cup of warm water
  • ½ or ¼ of a scotch bonnet optional, depending on if you like heat
  • 2 tablespoon of coconut oil


  • If using regular salt fish, soak overnight then boil off the excess salt the next day, cool and flake - skip this step if you are following my unrefined saltfish method.
  • Melt the coconut oil in a large non stick skillet on medium heat.
  • Proceed to saute the onion, scallion and garlic until soft and translucent.
  • Stir in the chopped tomatoes and saltfish and cook for 2-3 minutes.
  • Add the scotch bonnet, and season with black pepper and stir and combine everything together.
  • Finally add the callaloo then pour in the warm water, fold the callaloo in with the rest of the ingredients.
  • Reduce the heat to low, cover with lid and steam for 10 minutes.
  • Serve according - discard the thyme stems


Calories: 206kcal | Carbohydrates: 7g | Protein: 26g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 91mg | Potassium: 672mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3218IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 2mg